in Soup Recipes

Mexican corn soup with lemon

updated

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Ingredients for 6 servings:

  • 1 onion(s), chopped
  • 1 clove(s) garlic clove(s), finely chopped
  • 30 g butter
  • 2 cups corn kernels, fresh, either frozen or from the can
  • ½ tsp chili powder, hot
  • 750 ml chicken broth
  • 250 ml milk
  • 2 eggs
  • 3 tbsp lemon juice
  • some lemon peel, finely chopped
  • 1 spring onion(s), chopped green part
  • some sour cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Sauté the onion and garlic in butter for about 3 minutes until golden brown. Stir in the corn and chili powder. Pour in the chicken stock and simmer for 20 minutes. Then roughly puree. Pour in the milk and bring to a boil. Whisk the eggs with the lemon juice. Stir in a little of the hot soup, then add to the pot. Heat for one minute, stirring, but do not boil. Ladle into soup bowls, garnish with a dollop of sour cream, and scatter the lemon zest and spring onion over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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